| Beep, beep! After a year of eating voraciously, you might have thoughts about what you like — and don't! — about this newsletter. I'd love to hear them. This survey will only take a few minutes, I promise, but it will help us so much. Thank you. 😊 Spring chicken (or chickpea) salad Last Thursday's recipe, a one-pot roasted chicken scented with tarragon, inspired me to feature this recipe, a simple chicken salad. It's a Martha Stewart recipe that has a few smart tricks: If you don't have leftover roast chicken, you roast bone-in chicken breasts on top of onions and herbs. After they're done, and once they cool, you shred the chicken, season it with salt and pepper and mix it with lots of tarragon, dried or fresh. At this point, I let it sit for a few minutes, so it can pick up tarragon's minty flavor. In another bowl, stir together a little mayonnaise and sour cream. Then, stir in the chicken, bit by bit, until you have a salad that Martha describes as "creamy but not wet." It's a wonderful texture, and needs so much less mayonnaise than other chicken salads I've made. To make this chicken-free, use cooked chickpeas, mashed just a bit. They'll pick up all the same flavors. You also could use grated tempeh or pressed and grated firm tofu. Finally, if you have a garden or just picked up too much tarragon or other tender herbs and don't want them to go to waste, here's a tip from Eat Voraciously reader Debbie B. in Aurora, Colo.: "When I get nice fresh herbs from my CSA, I will sometimes do the following: If it's something very delicate like chives, I clean it, cut it all up into tiny bits, spread it out on a baking dish or something similar. It then goes into the oven overnight with the oven light on. By the next morning, it's dried out quite nicely, and still retains its greenness." Debbie says, dried this way, her herbs last quite a while in clean, sealed jars.  | Today's recipe |  Photos by Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Tarragon Chicken Salad - Not into chicken? >> Use 10 ounces cooked (or canned) and drained chickpeas.
- Avoiding onions? >> Omit them, or roast the chicken on top of sliced fennel, carrots or celery instead.
- I love tarragon >> but you could use parsley or another tender herb instead.
- Mayonnaise is classic here >> though a very rich olive oil could be nice, too.
For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4 to 6
Active time: 25 mins
Total time: 1 hour Ingredients - Unsalted butter, at room temperature
- 1/4 medium (about 3 ounces) white or yellow onion, thinly sliced
- Leaves of fresh herbs, such as parsley, thyme and basil
- 2 bone-in, skin-on chicken breasts (about 10 ounces each)
- Juice of 1/4 lemon
- Fine salt
- Freshly ground black pepper
- 1 1/2 tablespoons chopped fresh tarragon (may substitute 1 1/2 teaspoons dried tarragon)
- 1 1/2 tablespoons sour cream, or more as needed
- 1 1/2 tablespoons mayonnaise, or more as needed
- 1/2 cup finely chopped celery
- 1/2 cup (about 2 ounces) chopped pecans (optional)
Steps1. Position a rack in the middle of the oven and preheat to 375 degrees. Generously grease a large, rimmed baking sheet with butter. 2. Scatter the onion slices and a generous amount of herbs on the baking sheet, then lay the chicken breast halves on top, skin side up, in a single layer. Sprinkle with lemon juice, then season lightly with salt and pepper. Roast for 30 to 40 minutes, until the meat's juices run clear, and the internal temperature is 155 degrees. Do not overcook. Let the chicken rest for 5 minutes and check the temperature again, it should be 165 degrees. Let cool. 3. Discard the herbs and onions. Remove and discard the skin and bones and shred the chicken, or cut it into slivers or small cubes, and transfer to a bowl. Add the tarragon and season lightly with salt and pepper, tossing to incorporate. 4. In a separate bowl, stir together the sour cream and mayonnaise until combined. Add to the chicken a bit at a time to produce a salad that is creamy but not wet. Mix in more of the sour cream and mayonnaise, until you reach desired texture. 5. Stir in the celery and the pecans, if using. Taste, and season with more salt and/or pepper, if desired. Serve, or refrigerate and serve chilled. Adapted from "Entertaining" by Martha Stewart (Clarkson Potter, 1982). Tested by Ann Maloney. Nutrition information per serving (based on 6): Calories: 140; Total Fat: 6 g; Saturated Fat: 2 g; Cholesterol: 60 mg; Sodium: 180 mg; Carbohydrates: 0 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 21 g.  | Dessert | 🎧 "Chicken Teriyaki" by Rosalía.
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